Soppressata Provolone Cones. A fun and delicious holiday snack or appetizer made with provolone cheese, soppressata, thinly sliced radish, pepperoncini, and pine nuts. Easily customizable and ready in under 15 minutes, everyone will love these delicious little provolone cones.
An Easy Holiday Appetizer
If you love salty cured meat and mellow cheese, then I have a sneaking suspicion that you are going to love these yummy little provolone cones. Ready in under 15 minutes, these little guys are the perfect snack or appetizer for any and all occasions- from fancy to downright casual.
Salty soppressata and mild provolone with the fresh radicchio, tangy pepperoncini, and earthy pine nuts – a magic combination of sweet, salty, and savory all in one bite!
And the watermelon radish? So festive, you guys. They really are the most beautiful root vegetable (ever!) and way more beautiful than a watermelon.
In other news, I found this little tidbit from 2 years ago and it brought back all the memories,
On the way to drop my 4-year-old off at school yesterday (he’s now 6), I asked him what he wanted from Santa this year. His list was pretty long as he talked the entire 10-minute drive there, however, the key items included…
1. One million Chevron cars (you know, the toy cars from the gas station)
2. An iPhone
3. A jetpack ??
So, any of you out there know where I can pick up a jetpack?
I mentioned to him that Santa may not be making those this year and he responded, “yes he is, Mommy! Obviously!”
What is Soppressata?
When I first tried Soppressata, it reminded me of larger, thinner slices of salami. Realizing I had no idea what I was eating, I decided to look up this delicious tasting cured meat on Wikipedia to find out what it’s all about,
Soppressata Toscana, soppressata from Tuscany, is made from the leftover parts of the pig. First, the head is boiled for a few hours. When it is done, it is picked of meat and skin. All of the meat and skin, including the tongue, are chopped, seasoned, and then stuffed into a large casing.
From what I gather, this fantastic cured meat is made from all the leftovers. Waste not, want not, right?
Ingredients in Soppressata Provolone Cones
Let’s chat ingredients,
Provolone cheese is a must. Creamy, mild, and delicious, provolone is delicious on sandwiches and mixed with salty cured meat. Thinly sliced mozzarella is the best substitute for provolone.
- Pro tip– rather than purchase pre-sliced provolone cheese which can be somewhat thicker, as your local market or deli to slice your provolone for you into super thin slices. If your slices are too thick, they will crack or rip when folded into cones.
Soppressata has a larger diameter when compared to salami and other cured meat. In fact, its diameter is approximately the same size as the sliced provolone. This is convenient, but not necessary. Feel free to use your preferred choice of cured meat.
Watermelon radish is beautiful and festive but easily substituted for regular radish (or no radish at all). The easiest way to thinly slice radish is with a mandoline slicer. Take extra care and use a handguard.
- Pro-tip– Radish dry out very quickly. As such, wait to slice your radishes until just before assembly.
Radicchio, pepperoncini, and pine nuts make up the slaw that will be stuffed into your little provolone cones. Feel free to go wild and have fun here. For example, swap the pine nuts for sunflower seeds or chopped cashews. Omit the radicchio and add fresh microgreens, chopped butter lettuce, or mild mache lettuce. Looking for a little more sweetness? Add some pomegranate arils, dried cranberries, or pomegranate molasses.
Red wine vinegar and olive oil are tossed in with the slaw. Just a light vinaigrette to help highlight the flavors.
And finally, Major Grey’s Chutney. Now, not everyone is going to like Major Grey’s, and that’s ok. If you’re not sure, you know you don’t, or you’d rather not try, you could easily substitute with apricot jam.
How to make Provolone Cones
To make these soppressata provolone cones:
Step one. Begin by mixing together the shredded radicchio, sliced pepperoncini, and pine nuts in a medium bowl. Substitute with sunflower seeds or chopped cashews, if desired. Add the red wine vinegar, olive oil, salt, and pepper, to taste. Gently toss to combine and set aside. If you prepare this ahead of time, cover with plastic wrap and transfer to the refrigerator until ready to use.
Step two. Arrange the soppressata and provolone on a large, clean work surface. You can have the provolone on the bottom or the soppressata – up to you. Top each with a thin slice of watermelon radish and a small spoonful of radicchio and pepperoncini mixture. If desired, top with a small teaspoon of Major Grey’s Chutney.
Step three. Roll up each soppressata to form cones. Secure with a toothpick.
More appetizer recipes,
- Cheesy Mashed Potato and Herb Stuffed Mushrooms with Caramelized Onions
- Colorful Spring Cheese Board
- Beautiful Autumn Cheese Board (Vegetarian)
- Baked Brie Recipe (How to Bake Brie)
- The Best Buffalo Chicken Dip Recipe
- Hot Crab Artichoke Dip Recipe
If you make these easy Soppressata and Radish Provolone Cones, please leave me a comment and let me know! I always love to hear your thoughts.
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Soppressata and Radish Provolone Cones
- 1 small head radicchio - shredded
- 7 whole pepperoncini - stem removed and thinly sliced
- 1/4 cup pine nuts
- 1 tbsp red wine vinegar
- 2 tsp olive oil
- salt + pepper - to taste
- 24 Soppressata - thinly sliced
- 24 slices Provolone cheese
- 1-2 watermelon radish - thinly sliced
- Major Grey's Chutney - for topping (or other favorite chutney or jam)
- In a medium bowl toss together the shredded radicchio, sliced pepperoncini, and pine nuts. Add the red wine vinegar, olive oil and salt and pepper, to taste. Gently toss to combine.
- Arrange the soppressata and provolone on a large, clean work surface and top with a thin slice of watermelon radish and a small spoonful of radicchio and pepperoncini mixture. If desired, top with a small teaspoon of Major Grey's Chutney.
- Roll up each Soppressata to form cones and secure with a toothpick.